INSPECTION REPORT Health Protection KKIM-CUWPTW

PREMISES NAME Cactus Club Cafe (Silver Dr)		Tel: (604) 291-9339 Fax:
PREMISES ADDRESS 6090 Silver Dr Burnaby, BC V5H 0H5		INSPECTION DATE August 21, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Clayton Williams		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Low temperature dishwasher inside the kitchen initially had no chlorine in the final rinse water. - Selective sanitizer solutions in buckets and spary bottles with no sanitizer strength left. Corrective Action(s): - Ensure to change the surface sanitizer solution routinely; staff should verify the concentration of the sanitizers everyday to ensure they are at correct level. - Chlorine bucket was replaced for dishwasher and final rinse water measured 25ppm with the test strip provided by the operator. Dishwasher rinse water temperature reached 52.9C max. This is allowed but recommendation given to increase the dispensing volume to reach 50ppm chlorine in final rinse water. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - All freezers at -18C or below. - All hot held food items at 60C or above. - Main dishwasher (kitchen) reached 71C or above at plate level during the final rinse. - Low temperature dishwasher (bar) measured 50ppm chlorine from the final rinse water. - Surface sanitizer measured between 704 - 1875ppm lactic acid/ 272 - 700ppm DDBSA - this is within allowed range. - Ventilation hood panels in sanitary condition. - Sushi rice machine in sanitary condition. - Sushi rolls being time-tracked. Ensure to discard them after 2 hours in room temperature. - No food items being stored in the parkade storage space as per the staff. - Overall sanitation maintained. - Pest monitoring by professional third party company - recent reports from past 2 weeks reviewed. No outstanding activity noted - however multiple structural issues have been noted; ensure these issues are addressed. - Ice machine is professionally cleaned every 6 months - ensure to clean all interior surfaces thoroughly.